Italian Pasta Salad Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb rotini pasta, uncooked
02 -
2 cups fresh diced or bite-sized vegetables, blanched (e.g., broccoli, red and green bell peppers)
03 -
2 cups cherry tomatoes, halved
04 -
8 oz mozzarella pearls or halved mozzarella balls
05 -
8 oz salami, chopped
06 -
1/2 cup black olives, sliced
07 -
1/2 cup pepperoncini, sliced
08 -
1/2 cup red onion, sliced
09 -
1/2 cup fresh parsley, chopped
10 -
1/4 cup grated Parmesan cheese (optional)
→ Dressing and Seasoning
11 -
1 batch homemade Italian dressing or 1 1/2 cups store-bought dressing (use less if desired)
12 -
Salt to taste
13 -
Pepper to taste
# Instructions:
01 -
Cook pasta following package directions. Drain and toss with a small amount of oil to prevent sticking. Spread onto a parchment-lined baking sheet to cool for approximately 10 minutes.
02 -
In a large mixing bowl, combine the cooled pasta with the vegetables, mozzarella, salami, olives, pepperoncini, red onion, parsley, and Parmesan cheese (if using).
03 -
Drizzle the pasta mixture with Italian dressing, using less if preferred. Toss to coat evenly, adding more dressing if necessary. Taste and adjust with salt and pepper.
04 -
Cover the salad and refrigerate for 1-2 hours to allow flavors to meld. Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
# Notes:
01 -
This salad tastes best if prepared a day in advance, allowing the flavors to meld.
02 -
If the pasta salad becomes dry after refrigerating, add an additional 1/4-1/2 cup of dressing and toss to coat.
03 -
Store leftover salad in an airtight container for up to 2-3 days in the fridge.